WO2022033780A1 - Procédé de préparation d'un produit fibreux - Google Patents

Procédé de préparation d'un produit fibreux Download PDF

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Publication number
WO2022033780A1
WO2022033780A1 PCT/EP2021/069106 EP2021069106W WO2022033780A1 WO 2022033780 A1 WO2022033780 A1 WO 2022033780A1 EP 2021069106 W EP2021069106 W EP 2021069106W WO 2022033780 A1 WO2022033780 A1 WO 2022033780A1
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WO
WIPO (PCT)
Prior art keywords
homogenous mixture
weight
fibrous product
cheese
process according
Prior art date
Application number
PCT/EP2021/069106
Other languages
English (en)
Inventor
Franciscus Christophorus Gielens
Marjolein Maria Véronique Isabelle BROOS
Original Assignee
Frieslandcampina Nederland B.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frieslandcampina Nederland B.V. filed Critical Frieslandcampina Nederland B.V.
Priority to EP21740523.2A priority Critical patent/EP4195938A1/fr
Priority to US18/014,670 priority patent/US20230248023A1/en
Publication of WO2022033780A1 publication Critical patent/WO2022033780A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/28—Substances of animal origin, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • A23J3/285—Texturising casein using coagulation from or in a bath
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan

Definitions

  • WO 03/061400 A1 Throughout the method according to WO 03/061400 A1 the temperature is kept at 20 to 90 °C, most suitably around 50 °C, pH between 4 and 7, suitably between 5.0 and 7.0.
  • suitable milk protein materials disclosed in WO 03/061400 A1 are cheese curd, cheese, sodium caseinate, whey protein concentrate and powdered milk.
  • a fibrous material based on a high fat (50+ % by weight on dry matter) cheese is prepared having a cheesy taste, a short fiber structure and a low moisture content of below 60% by weight (56.7% according to Table 1 in WO 03/061400 A1).
  • the homogenous mixture prepared from the cheese, water and melting salt from which the fibrous product is eventually prepared has a water content below 70% by weight.
  • step (a) the base mixture is formed which forms the basis for the fibrous product formed in the subsequent steps of the process.
  • materials used, in particular the milk protein material, and conditions applied in this step (a) are critical for ensuring an end product having the desired properties.
  • milk protein material in this context refers to products or materials that contain proteins derived from milk, suitably cow’s milk or goat milk with cow’s milk being preferred.
  • the milk protein material comprises cheese, which in the context of the present invention refers to a foil-ripened or traditionally ripened cheese produced from cow’s milk or goat milk by ways known in the art.
  • Particularly suitable cheeses based on cow’s milk are those of the semi-hard type, such as Gouda, Maasdam, Leerdammer or Edam cheese.
  • Suitable cheeses may have a fat content from 0 to 60% by weight, based on total weight of dry matter in the cheese.
  • Such preferred cheeses include, for example, 10+ cheese (fat content usually between 10 and 20% by weight based on total weight of dry matter in the cheese corresponding with a fat content of approximately 4.5 to 9 wt% based on total weight of cheese assuming that the 10+ cheese has a moisture content of 55wt%) or even 0+ cheese (fat content essentially 0% by weight based on total weight of dry matter in the cheese).
  • the starting protein material used may also comprise additional milk protein material other than cheese and/or non-milk protein material, notably plant -based protein material, such as e.g. soy protein or protein originating from chickpeas or lentils.
  • Suitable further milk protein materials include whey protein, whey protein concentrate, whey protein isolate, milk protein concentrate, powdered (skimmed) milk, micellar casein isolate, any caseinate, such as sodium or ammonium caseinate, and any combination of two or more of these milk protein materials.
  • the protein material consists essentially of cheese, that is, cheese is the sole starting protein material used in step (a).
  • any separate whey removal (e.g. in a separate draining step) is not needed, as most, if not all, of the whey protein has already been removed in the cheese making process.
  • the absence of a separate whey removal step is also an advantage over a process in which a cheese curd is used as the milk protein material.
  • cheese can be stored for some time before it is processed into the fibrous material, whereas a curd needs to be processed shortly after its preparation and cannot be stored.
  • Using cheese as the milk protein starting material accordingly, has the additional advantage of more flexibility in the base material handling for the process.
  • the cheese used as the protein material would typically first be comminuted, i.e. cut or chopped into small pieces, before being mixed with the other ingredients in step (a), as this will make melting of the cheese and the formation of the homogenous mixture easier.
  • a foil-ripened cheese block traditionally ripened wheel-shaped cheese (or part thereof) or cheese in other forms (such balls) is used, cutting or chopping the cheese into small pieces having a size not exceeding 1 cm or, more suitably, not exceeding 5 mm, will make melting and mixing into the homogenous mixture more easy.
  • grated cheese could be used.
  • step (a) some water maybe added to the cut or chopped cheese pieces (or grated cheese, if used) before mixing in the other ingredients in step (a).
  • some water maybe added to the cut or chopped cheese pieces (or grated cheese, if used) before mixing in the other ingredients in step (a).
  • it will also depend on machine specifications of the mixing device used in step (a) how the ingredients could best be processed. This is, however, all part of routine handling of ingredients and equipment.
  • a second important condition is the temperature applied in step (a) when preparing the homogenous mixture. It was found that this temperature is an important parameter for ensuring the different ingredients are properly mixed.
  • the cheese used should melt at the selected temperature, but at the same time the properties of the ingredients used should not suffer from the temperature applied. Accordingly, it was found that mixing of all ingredients should take place at a temperature in the range of 70 to 90 °C, preferably between 70 and 80 °C, most preferably between 71 and 75 °C, to ensure a homogenous melt can be formed, whilst at the same time not adversely affecting the properties of the cheese, the moisture binder material and the calcium-complex forming agent.
  • the homogenous mixture is suitably cooled slightly to a temperature below 70 °C, preferably between 60 and 70 °C, more preferably between 64 and 69 °C. At such slightly lower temperature the homogenous mixture is still fluid and hence easily processable, whilst the further steps, including cooling later in the process, can be effectively carried out.
  • the mixing can take place by mixing means and in ways known in the art. It was found that turbulent mixing of the ingredients at the temperature indicated is particularly preferred. Ways of turbulent mixing are well known in the art. Typically such turbulent mixing would involve applying sufficiently high shear. The shear is needed to have a turbulent mixing of the ingredients and facilitates melting of the cheese.
  • An example of a suitable machine to prepare the homogenous melt that could be used on a smaller scale (pilot scale) is the universal machine UM44 ex Stephan Machinery GmbH (750-3000 RPM). At larger scale (factory scale) a Combitherm 800 ex Stephan Machinery GmbH or the BATCH FORMULA® High Shear Vacuum Mixer ex GEA could, for example, be used.
  • any mixing device equipped with a rotating mixer in particular to enhance turbulent mixing
  • one or more rotating knifes to cut the cheese and also enhance mixing
  • heating means such as direct steam injection or a heating mantle, (to facilitate preparation of the melt)
  • An optional feature of applying a vacuum during (part of) the mixing process would also be suitable, as this prevents or suppresses foam formation during mixing.
  • aqueous sodium hydroxide (NaOH) or potassium hydroxide (KOH) solution with a sodium hydroxide solution being preferred, as it provides a less bitter taste to the end product than a potassium hydroxide solution.
  • Concentration of the base solution may vary within wide ranges, but should suitably be such that pH of the homogenous mixture can be effectively controlled and steered to the desired value.
  • an aqueous NaOH or KOH solution having a concentration of 0.1 to 10 mole/L could be used, where 2 to 8 mole/L NaOH or KOH solutions could also be conveniently used.
  • water should be added in such amount that the water content of the homogenous mixture is at least 75% by weight based on total weight of the homogenous mixture and protein content is in the range of 5 to 20% by weight based on total weight of the homogenous mixture. It was found that adding such high amounts of water combined with a relatively high protein content eventually results in a fibrous end product having a juicy mouthfeel and relatively long fibers.
  • the protein content is important for the final structure of the fibrous end product as well as for its organoleptic properties, such as texture and taste sensation.
  • water may be present in one or more of the various ingredients used as well.
  • the cheese used typically contains water in an amount that may range from 35% by weight (for high fat cheese) to 60% by weight (for low or zero fat cheese) based on total weight of cheese.
  • any aqueous base solution used to adjust the pH contains water too.
  • the water contained in those ingredients should be taken into account when aiming for a water content of at least 75% by weight in the homogenous mixture formed.
  • water is added in step (a) in such amount that the water content of the homogenous mixture is between 77 and 88% by weight, more preferably between 78 and 85% by weight, most preferably between 79 and 84% by weight, whilst protein content of the homogenous mixture preferably is in the range of 8 to 15% by weight.
  • the other ingredients used in step (a) in addition to the protein material and water are a moisture binder material and a calcium-complex forming agent. Further, a base solution may be added to adjust the pH to a value within the range required as described hereinbefore. A small amount of a food grade defoaming agent may also be added in order to prevent foam formation during mixing in step (a). Such food grade defoaming agents are commercially available.
  • Moisture binder materials that can be used include binder materials that can bind water, e.g. by forming a gel upon binding with water at ambient or elevated temperatures, such as, for example, methylcellulose, chicken egg protein, whey protein or a mixture of two or more of these, or by swelling through absorption of water, such as, for example, oat fiber.
  • the use of oat fiber as a binder material is preferred. Oat fiber not only is an excellent moisture binder, but it also has a neutral taste and is obtainable at low cost, thus contributing to both product quality and low production costs.
  • the binder material is typically added in an amount in the range of 0.5 to 5.0% by weight based on total weight of homogenous mixture, suitably 0.5 to 2.5% by weight, more suitably 0.8 to 1.5% by weight.
  • the calcium complex-forming agent enables the formation of a homogenous mixture of all components added by forming complexes with the free calcium ions that are inevitably present in the milk protein material. It is important that all free calcium ions are somehow bound before adding the solution of a metal cation with a valency of at least 2 in step (c) in order to enable the formation of fibers in a controlled way.
  • Suitable calcium complex-forming agents and the amounts in which they can be used are described in WO 03/061400 A1, mentioned hereinbefore.
  • Particularly suitable calcium complex-forming agent are phosphate materials, such as alkali metal or ammonium salts of phosphoric acid or polyphosphoric acid, e.g.
  • disodium hydrogenphosphate trisodium phosphate, sodium hexametaphosphate or sodium polyphosphate.
  • phosphate materials and in particular sodium hexametaphosphate, are for example included in melting salts used in the cheese industry to replace calcium ions bound to the casein with sodium ions to loosen the casein proteins and make them water-soluble.
  • the amount of phosphate material to be used typically is in the range of 0.1 to 2.0, suitably 0.5 to 1.5% by weight based on total weight of the homogenous mixture.
  • step (b) of the present process a hydrocolloid which precipitates with metal cations is added.
  • this hydrocolloid is added as an aqueous solution.
  • the aqueous hydrocolloid solution is mixed into the homogeneous mixture formed in step (a) as a distinct step following such step (a).
  • Such mixing may take place at approximately the same temperature as the homogenous mixture resulting from step (a), but suitably takes place at a slightly lower temperature, i.e. at a temperature between 45 and 70 °C, preferably between 50 and 65 °C, more preferably between 55 and 60 °C.
  • Mixing can take place in known devices, such as one or more paddle mixers or a cooker stretcher.
  • the hydrocolloid is added in solid form, notably as a powder in step (b).
  • Mixing conditions can be the same as described above when using an aqueous hydrocolloid solution, but suitably are similar to those applied in step (a), i.e. turbulent mixing, in order to facilitate dissolving the hydrocolloid powder.
  • a slightly higher amount of water may be used in step (a) then when using an aqueous hydrocolloid solution in order to eventually arrive at the high moisture contents of the fibrous end product as described hereinafter.
  • the hydrocolloid to be used is a hydrocolloid which precipitates with metal cations and typically is a polysaccharide that precipitates by forming metal bridges between the polysaccharide molecules upon addition of the metal cations. In this way a structure is formed that encloses the milk protein parts.
  • Suitable hydrocolloids include pectin with a low methoxyl group content, gellan gum and alginates, the latter being preferred, in particular sodium alginate.
  • the hydrocolloid should be added in such amount that the aforesaid structure formed can enclose all milk protein parts present in the homogenous mixture.
  • the amount of hydrocolloid used will be in the range of 0.5 to 5% by weight, based on total weight of the mixture obtained in step (b), typically 1.0 to 2.5% by weight. It was, however, found particularly suitable that in step (b) the aqueous hydrocolloid solution or hydrocolloid powder is mixed into the homogenous mixture of step (a) in such amount that the proteimhydrocolloid weight ratio is in the range of 2.0 to 8.0, preferably 3.5 to 6.5, more preferably 4.0 to 6.0.
  • step (c) of the present process a solution of a metal cation with a valency of at least 2 is added to the homogenous mixture obtained in step (b) in order to form the fibrous product.
  • milk protein/hydrocolloid fibers are formed. Essentially two reactions occur which result in the typical fiber structure. Firstly, the metal cation forms bridges between the hydrocolloid molecules, thereby forming a hydrocolloid network.
  • the metal cations, and in particular calcium ions react with the caseins in the homogenous mixture (the caseins being the dominant protein in the homogenous mixture), thereby causing coagulation of the caseins and the formation of a gel-like structure or curd which will also enclose any whey proteins still present in the homogenous mixture.
  • This reaction is also known from cheese manufacturing. Accordingly, the reactions/interactions between the metal cations and the hydrocolloid (alginate) on the one hand and the reactions between the metal cations and the protein molecules (in particular caseins) on the other hand cause the typical structure of the fibers formed. Any fat will be included in the fibers by being captured in the alginate/protein network formed.
  • the fiber structure can be further enhanced by mechanical force exerted on to the homogenous mixture while the alginate network is formed.
  • mechanical force is exerted in a single linear direction, so that the network structure formed is stretched into linearly extending fibers.
  • Any mixing device capable of exerting such linear mechanical force e.g. devices with screws, paddles or suitably shaped mixing blades could be used. Such devices are commercially available. Specific examples of suitable mixing devices include paddle mixers and Z-blade mixers.
  • step (d) After formation of the fibrous product in step (c), this product is isolated in step (d). This can be done by ways known in the art.
  • step (c) is provided with a water outlet, suitably having a sieve included therein, then the washing can take place inside this device by adding water and removing the water via the water outlet, thus retaining the fibers inside the mixing device.
  • the fibers may then be pressed to remove any liquid still contained in the fibers.
  • the fibrous product thus obtained may be packed before subjecting it to cooling in step (e).
  • the temperature of the fibrous product may decrease relative to the temperature of the fibrous product resulting from step (c), particularly when washing with cold water, i.e. water having a temperature of 20 °C or less. Accordingly, the temperature of the fibrous product may drop during isolation step (d) to as low as 30 °C, although typically the temperature of the fibrous product after isolation step (d) will be at least 35 °C and maybe as high as the temperature of the product resulting from step (c), although a temperature of at most 50 °C would be preferred.
  • the temperature of the isolated fibrous product after step (d) before cooling step (e) may suitably be in the range of 35 °C to 50 °C.
  • step (e) the isolated fibrous product resulting from step (d) is cooled, typically to a temperature below 10 °C.
  • a conventional cooling step would typically involve placing the fibrous product to be cooled in a cooling cell that is kept at the desired end temperature and/or by blowing cold air over the warm fibrous product (air blast cooling). Such conventional cooling treatments would typically take at least several hours.
  • vacuum cooling may be applied, such as described in co-pending European patent application No. 20159861.2. In general, vacuum cooling involves cooling a product under pressures lower than atmospheric pressure. Vacuum cooling works on the principle of latent heat of evaporation to remove the sensible heat of cooled products.
  • the quantity of the heat removed from the product is directly related to the amount of water evaporated from the products.
  • the water in the product starts to boil at relatively low temperature and starts to evaporate from the product, thereby taking the heat from the product which is thus cooled.
  • the product to be cooled needs to be sufficiently porous and should contain at least some free water around it, which is the case with the fibrous product prepared according to the method of the invention.
  • the fibrous product prepared in the process of the present invention has a relatively high moisture content of at least 65% by weight, based on total weight of fibrous product, preferably 65 to 85% by weight, more preferably 70 to 83% by weight and most preferably 70 to 78% by weight.
  • the pH of the fibrous product generally ranges from 5.8 to 7.0, but suitably is between 6.0 and 6.5. Fat content and protein content will depend on the cheese used as the starting material and possibly additional milk protein materials as described hereinbefore, and can be selected depending on taste preferences.
  • Further processing may also involve heating in a microwave, baking in a pan, welling or deep-frying before consumption in order to render the product in another desirable attractive state. After such treatment the product may be consumed directly or be frozen and packaged to be consumed later.
  • the present invention accordingly, also relates to use of the fibrous product obtained by the process described hereinbefore for the preparation of a meat substitute product and to a meat substitute product comprising the fibrous product obtainable by the process as described hereinbefore.
  • the lactose content of the fibrous product and any meat substitute product derived therefrom will be very low, typically less than 0.5% by weight based on total weight of product, preferably less than 0.1% by weight and more preferably less than 0.01% by weight.
  • Methods used pH is determined in accordance with standard method NEN 3775.
  • Dry matter content is determined in accordance with standard method ISO 5534 for cheese and processed cheese products. Moisture content is calculated from the dry matter content as the balance up to 100 wt%.
  • Fat content is determined in accordance with standard method ISO 1735 for cheese and processed cheese products.
  • Protein content is determined in accordance with standard method ISO 8968-1 (as %N*6.38).
  • Calcium content is determined in accordance with standard method ISO 11885 (ICP-OES method).
  • the homogenous mixture was then cooled inside the Combitherm 800 to 65.6 °C.
  • the pH of the homogenous mixture was 7.0.
  • 554 kg of the homogenous mixture was subsequently pumped into a paddle mixer and 284 kg of a 4.2 wt% sodium alginate solution in water (wt% based on total weight of alginate solution) were added.
  • the alginate and melt were well mixed until a homogenous mixture was obtained having a temperature of 58.2 ⁇ C.
  • 230 kg of an aqueous 3.3 wt% CaCl 2 solution was gradually added while mixing. After approximately 10 minutes the fiber-forming reaction was completed and the fibers were formed.
  • Example 2 The procedure of Example 1 was repeated, except that 280 kg of a 4.2 wt% sodium alginate solution were added to 550 kg of the homogenous mixture and 237 kg of a 4.6 wt% CaCl2 solution were used to form the fiber.
  • the fibrous product formed consisted of solid, dry fibers, that were soft, had a good texture and a neutral taste. They had an off-white colour and were not sticky.
  • Example B of WO 2005/004624 A1 was repeated. The absolute amounts were adjusted, but the relative amounts were identical. When preparing the fibers the same calcium to (alginate + protein) weight ratio was used as in Example 6.
  • Table 3 shows that when using the process of the present invention (Example 6) as compared with the prior art (Example 7) a much higher amount of water can be included in the end product, whilst product appearance and properties are very good. This enables production of an excellent base for a meat replacement product at lower ingredients costs and hence lower production costs. Furthermore, the inclusion of a higher amount of water in the fibrous product means that a more juicy mouthfeel can be realized without compromising on taste and texture.

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  • Life Sciences & Earth Sciences (AREA)
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  • Food Science & Technology (AREA)
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Abstract

L'invention concerne un procédé de préparation d'un produit fibreux comprenant une protéine et ayant une teneur en humidité d'au moins 65 % en poids par rapport au poids total du produit fibreux par une première préparation d'un mélange homogène de matériau protéique comprenant du fromage, d'un humectant, d'un agent de formation de complexe de calcium et d'eau à une température comprise entre 70 et 90 °C dans des conditions de cisaillement élevé, le pH du mélange homogène étant dans la plage de 6,4 à 7,5. Le mélange homogène a une teneur en eau d'au moins 75 % en poids par rapport au poids total du mélange homogène, tandis que la teneur totale en protéines est dans la plage de 5 à 20 % en poids par rapport au poids total du mélange homogène. Dans ce mélange homogène est mélangé un hydrocolloïde qui forme un précipité avec des cations métalliques, après quoi une solution d'un cation métallique ayant une valence d'au moins 2 est ajoutée afin de former le produit fibreux. Ce produit fibreux est ensuite isolé et refroidi. Le produit fibreux ainsi obtenu est particulièrement approprié pour être utilisé dans la préparation de succédanés de viande.
PCT/EP2021/069106 2020-08-12 2021-07-09 Procédé de préparation d'un produit fibreux WO2022033780A1 (fr)

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Application Number Priority Date Filing Date Title
EP21740523.2A EP4195938A1 (fr) 2020-08-12 2021-07-09 Procédé de préparation d'un produit fibreux
US18/014,670 US20230248023A1 (en) 2020-08-12 2021-07-09 Process for the preparation of a fibrous product

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Application Number Priority Date Filing Date Title
EP20190716 2020-08-12
EP20190716.9 2020-08-12

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WO2022033780A1 true WO2022033780A1 (fr) 2022-02-17

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003061400A1 (fr) 2002-01-22 2003-07-31 Nug Nahrungs-Und Genussmittel Vertriebsgesellschaft Mbh Procede de preparation d'un produit de substitution a la viande, produit ainsi obtenu et produit de substitution a la viande pret a la consommation
WO2005004624A1 (fr) 2003-07-11 2005-01-20 Nug Nahrungs-Und Genussmittel Vertriebsgesellschaft Mbh Procede de preparation d'un produit alimentaire comprenant des fibres, a base de proteines et produit alimentaire comprenant des fibres ainsi obtenu
WO2006009426A1 (fr) 2004-06-11 2006-01-26 Nug Nahrungs- Und Genussmittel Vertriebsgesellschaft Mbh Produit de substitution de viande comprenant des fibres et procede de preparation de ce dernier
EP1759593A1 (fr) * 2005-09-06 2007-03-07 Nug Nahrungs-Und Genussmittel Vertriebsgesellschaft Mbh Analogue de viande hachée et procédé de fabrication

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WO2003061400A1 (fr) 2002-01-22 2003-07-31 Nug Nahrungs-Und Genussmittel Vertriebsgesellschaft Mbh Procede de preparation d'un produit de substitution a la viande, produit ainsi obtenu et produit de substitution a la viande pret a la consommation
WO2005004624A1 (fr) 2003-07-11 2005-01-20 Nug Nahrungs-Und Genussmittel Vertriebsgesellschaft Mbh Procede de preparation d'un produit alimentaire comprenant des fibres, a base de proteines et produit alimentaire comprenant des fibres ainsi obtenu
WO2006009426A1 (fr) 2004-06-11 2006-01-26 Nug Nahrungs- Und Genussmittel Vertriebsgesellschaft Mbh Produit de substitution de viande comprenant des fibres et procede de preparation de ce dernier
EP1759593A1 (fr) * 2005-09-06 2007-03-07 Nug Nahrungs-Und Genussmittel Vertriebsgesellschaft Mbh Analogue de viande hachée et procédé de fabrication

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US20230248023A1 (en) 2023-08-10

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